How to Fillet a Flounder
Filleting a flounder is a little different than filleting most fish, because a flounder's head is positioned flat on it's body. To begin filleting a flounder, grasp the head and get ready to make your cut.
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Instructions
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How to Fillet a Flounder
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Place your knife along the edge of the flounder's gill, just behind the head. Cut through the fish until you feel the spine bone.
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Slice all the way down to the edge of the fins.
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3
Place your knife at the tail of the fish and hold it flat with your hand. Then, slice up along fish at the fins, holding the knife level and against the small bones of the fish. Cut all the way to the spine--in the middle of the fish--and slice right back up to the gills.
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Grab the fillet with your thumb and forefinger. Using a quick slicing motion, cut up around any "rib" bone, over the spine, and then insert the knife into the meat flat against the fish.
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Slice back down the fish to the tail, cutting the fillet free of the fish.
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Flip the fish over and repeat the process, starting with a slice at the gills, then working the knife back from the tail, and then down again.
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Skin the fillets by holding the knife blade flat against the table, cutting into the fish and pulling the skin towards you.
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Tips & Warnings
Use a fillet glove if the fish is slippery. If you do not want any bones, cut carefully from the tail back, stopping and working the knife around bones when you feel them.
Do not work with a dull knife, or on a slippery wet board. Always keep a sharpening stone handy.
